Background: Health benefits of designed functional foods using dairy fermented products in co-production with medicinal herbs are
under comprehensive investigations. Yoghurt has triggered a functional food revolution while green tea and Moringa oleifera represent precious
source of high content of various types of antioxidants and micronutrients. Oxidative stress and lipid peroxidation are suggested mechanisms
involved in lead toxicity. The aim of present study was to assess protective effects of green tea and moringa leave extracts and their bio-yoghurts
against lead acetate-induced oxidative stress in male rats by following liver weight and enzymes and lipids profile.Materials and Methods: A total of 42 male albino rats were divided into seven groups. Group I was left as control; fed on standard diet
only and lead acetate free water. Group II was fed on standard diet and drink Pb-Ac contaminated water (0.3%). Group III was fed on standard diet,
drink Pb-Ac contaminated water and orally injected with 882mg/ kg of rat body weight extract of green tea. Group IV was fed on standard diet, drink
Pb-Ac contaminated water and orally injected with 882mg/ kg of rat body weight extract of Moringa oleifera leaves. Group V was fed on standard
diet, drink Pb-Ac contaminated water and orally injected with 15 g of yoghurt. Group VI was fed on standard diet, drink Pb-Ac contaminated water
and orally injected with 15 g of green tea yoghurt (88.2mg /kg rat wt green tea extract). Group VII was fed on standard diet, drink lead acetate (Pb-
Ac) contaminated water and orally injected with 15 g of moringa yoghurt (88.2mg /kg rat wt moringa leaves extract). Absolute and relative liver was
followed after five weeks. Liver enzymes were determined including Alanine Aminotransaminase (ALT) and Aspartate Aminotransaminase (AST).
Lipid profile of rat blood serum was measured including Total Cholesterol (TC), Triglyceride (TG), Low Density Lipoprotein (LDL), and High Density
Lipoprotein (HDL)Results: The rat liver weight of lead intoxicated group (G II) was increased significantly in compared to the rest of tested groups. The
order of relative liver weight of rat treated groups was as follow: GII < GV < GVI < GVII< GIII < GIV< GI. The rats fed on green tea or Moringa oleifera
extracts and their bio yoghurt showed a significant decrease in the ALT and AST levels compared to Pb-Ac intoxicated rat (GII). Meanwhile, enzymes
level was improved at less extend in rat group fed with plain yoghurt (GV). Moringa leaves extract alone or in yoghurt had a superior lowering effect
on TC and LDL compared with green tea extract. Moreover, a similar effect was observed of both plant extracts on TG and HDL.Conclusion: Green tea and Moringa oleifera extracts alone or in bio-yoghurts were able to provide protective effects against oxidative
stress induced by lead acetate. Also, plain yoghurt had a relief effect but at lesser extent.Keywords: Green tea; Moringa oleifera; Yoghurt; Lead acetate; Liver enzyme; Cholesterol Heart Symbol, with more success in meeting
nutrition recommendations.

Introduction

Fermented dairy foods are progressively become
more and more popular as a result of numerous of associated
health benefits. Beside the contents of high-quality protein, and
bioavailability calcium, it is recognized as powerful functional
foods. Fermented dairy products are fine sources of highly
digestible nutrients particularly for individuals suffer from food
allergy like lactose intolerance, active and antioxidant components
[1, 2] and beneficial probiotic intestinal inhabitant organisms [3].
Recent meta-analyses of cohort studies have shown that dairy;
mainly the ferments, consumption is related with a lowering risk
of heart diseases, high blood pressure, stroke and diabetes [4-7].
Formulation of novel dairy products using medicinal
herbs or its extracts is very interested area for food industries
to meet the health conscious consumers’ demand to bring more
functionality values and flourish the flavor of the new products.
Green tea (Camellia sinensis var. Sinensis) is second
only to drinking water as the most used beverage on the earth.
Health benefits of green tea are manly related with its antioxidant
contents [8]. Beside of the proposed health advantages, green tea
is highly appreciated due to its aroma and taste. The antioxidant
properties are mainly anticipated to polyphenol content. A lot
of studies concerning green tea extract have been directed at its
possible anti-inflammatory, cardiovascular and anti-carcinogenic
effects [9]. In responded to document health benefits of tea
catchenis, new products have been developed with tea as an
energetic ingredient such as tea beverages, ice creams, cereal and
pet foods. It is reported that tea is produced with milk in different
concentrations to order to enhance sensory characteristics
however; tea herb is not regularly consumed with milk hence
though new formula of green tea with soy and other milk products
are increasing [10]. Implementation of green tea infusion during
yoghurt production led to enhance the antioxidant capacity in
final product and promote the growth of Lactobacillus spp. and
S. thermophiles during fermentation [11]. Panelists appreciated
cheddar cheese prepared with green tea extract while antiradical
activity of cheese had increased significantly [12].Moringa oleifera is a tropical tree with well recognized
nutritional and medicinal properties. Moringa is consumed by
humans throughout the century in diverse culinary ways [13].
The leaves can be consumed fresh, cooked, or dried and stored
for months without any major loss of its nutritional value [14].

Moringa or its extracts had been used to improve the
nutritional quality of yoghurt, cottage cheese [22, 23], and bakery
products with special reference to protein, fiber and minerals
[24, 25]. Several epidemiological studies have demonstrated that
Moringa leaves exhibit anti-tumor, anti-inflammatory, antiulcer,
anti-atherosclerotic and anti-convulsant activities [26-28].

Lead (Pb) is a very strong oxidizing agent has been
praised for its negative effects toward different body organs
and their functions [29]. It is postulated that the key lead
toxicity targets are the heme-biosynthesis enzymes, thiolcontaining
antioxidants, glucose 6-phosphate dehydrogenase,
superoxide dismutase, catalase, glutathione peroxidase, and
antioxidant compounds like Glutathione (GSH). Even at low
levels in bloodstream lead is able to decrease enzymes activity
and stimulate generation of reactive free radicals species and
intensification oxidative stress [30].

The present work aimed to evaluate the potential
protective effects of green tea and moringa leaves extracts and
their bio-yoghurt against the amelioration of lead induced
oxidative stress in albino rats.

Materials and methods

Plant materials and extraction

Sri Lankan dried Green Tea Leaves (GTL) in tea bags
were purchased from Alexandria local markets (Ahmad Tea Ltd.,
Winchester Road, Hampshire, UK). Moringa oleifera leaves (MOL)
powder was purchased from Egyptian Scientific Association of
Moringa, Cairo. The preparation of GLT and MOL extracts were
basically prepared according to [11, 31] respectively. Plant
leaves extract was prepared at a concentration of 10% (w/w) in
distilled water. For green tea extraction the mixture was heated
and held at 90°C for 15 min then filtered through Whatman® no.
4. The extraction of moringa leaves was performed in distillation
apparatus uses 300 mm graham condenser. The MOL in water was
boiled and held for 10 min. The aqueous extract stock solutions
(100 mg/ml) were freshly prepared for each set of experiments
and stored in dark at 4°C for up to 5 days.

Fresh homogenized full fat-milk (3.7% fat) was mixed
with FCMP, SMP and WPC at 60°C using Vorwerk®(Thermomix,
France). Then solubilized gelatin and stabilizer were added.
The final volume was completed with warmed water to produce
standardized milk mixture. The solid content of the yoghurt
mixture was around 15-17%. The mixture was heated at 90-95°C
for 10 min. then the blend is homogenized to mix all ingredients
thoroughly and improve yogurt consistency. The standardized
milk mixture was cooled to 42-45°C and divided into three
portions. The first two milk portions were mixed with extract
stock solutions of green tea and moringa at final concentration
of 1.0 % (w/w). Subsequently, the milk mixtures were inoculated
with the thermophilic FD-DVS YoFlex® starter then poured into
150-ml sterile cups and incubated at 42-45°C for 4-6 h until firm
coagula were formed (pH of =4.8). Subsequently, yoghurts were
partially cooled at room temperature before stored at 7 °C for 14
days while, it were used in animal feeding experiments.

Chemicals

Lead (II) acetate (Ac-Pb) were purchased from Sigma
(Sigma, Chemical Co., USA) and prepared daily in drinking tap
water at concentration of 0.3% (w/v). Lead acetate was consumed
by rats in diet as = 500 mg/kg diet daily for five weeks.

Liver Enzymes of alanine aminotransaminase (ALT/
GPT) and aspartate aminotransaminase (AST/GOT) were
determined using Biosystems® colorimetric kits (Biosystems,
Barcelona, Spain) according to the method described by
Gella et al. [32]. Triglycerides (TG) in serum was determined
using Reactivos® enzymatic colorimetric kit (Reactivos® GPL,
Barcelona, Spain) according to the method described by Bucolo
and David [33] and modified by Fossati and Prencipe [34]. Serum
total cholesterol was determined using Reactivos® enzymatic
colorimetric kit (Reactivos® GPL, Barcelona, Spain) according
to Meiattini et al. [35]. High Density Lipoprotein cholesterol
(HDL) was determined by participating of low and very density
lipoprotein cholesterols (LDL; VLDL) with phosphotungstate
and magnesium ion then HDL in the supernatant was measured
by Biosystems® colorimetric kit (Biosystems, Barcelona, Spain)
according to the method described by Grove [36]. LDL was
calculated from the equation of Friedewald et al. [37] as follow
LDL = Total cholesterol – (HDL + (TG/5))

Statistical analysis

Data were analyzed using the SPSS statistics®.13
software. The Waller–Duncan k-ratio was used to determine
the significance of the differences among treatments [38] at
probability level of P < 0.05.

Results and Discussions

Effect on liver weight

The effect of fed lead acetate in drinking water (=500
mg/kg body wt) on the rats liver weight and the impact of oral
administration of green tea or moringa leave extracts and their
bio-yoghurts is shown in Table (1). The liver weights were
increased significantly in all animals exposed to the Pb-Ac
(p< 0.05) comparatively to the control group (Table 1).

Table 1: Effect of oral administration of green or moringa leave
extracts and their bio-yoghurts on the liver weight of albino rats fed
Pb-Ac in drinking water for five weeks.

The relative liver weight of tested animal groups was
ranked as GII < GV < GVI < GVII< GIII < GIV< GI. These results showed
that GTE and MLE gave the highest liver protective effects against
the exposure to Pb-Ac. The fortification of yoghurt with plant
extracts enhanced the therapeutic effects in compared to plain
yoghurt which also showed relief potency (p< 0.05). In agreement
with our results, Ibrahim et al [39] showed that Pb+2 at different
concentration (1/20, 1/40 and 1/60 of LD50) increased the weight
of four organs (liver, kidney, spleen and heart). The increase in
liver weight was associated with liver lipid accumulation [40] and
total cholesterol and tri-glycerides were significantly increased
in the rat liver extracts after 3 weeks of oral administration of
lead acetate [41]. Growing interest in health effects of green tea
and moringa are resulted in a number of published studies have
demonstrated that their leave extracts (aqueous, hydroalcohol,
or alcohol) possess a wide range of effective biological activities
including antioxidant, tissue protective (liver, kidneys, heart,
testes, and lungs), analgesic, antiulcer, antihypertensive, radio
protective, and immune modulatory actions [42,43].

Effect on liver enzymes

Plasma ALT and AST activities are monitored to indicate
the liver functions in lead acetate intoxicated animals (= 500
mg/kg body wt) in relative to control rats (Fig 1 and 2). These
results showed that oral uptake of Pb-Ac significantly stimulated
(P< 0.05) the ALT and AST activities which indicated the damage
of liver cell. It is reported that lead toxic effects are caused
liberation of ALT and AST. Increasing of liver enzymes secretion
is followed by production of free radicals, enhancement of liver
microsomal fluidity and transformation in the tissue structure
[44, 45]. Lead is a multifactorial toxic agent. It can directly disturb
protein synthesis and enzymes activation, blocks trace elements
absorption, and binds to sulfhydryl group resulting in decrease
of body reserves of sulfhydryl antioxidants [46]. The inhibition
of protein synthesis might be due to its damaging effect towards
DNA and RNA structures [44].

In the present study, green tea or moringa leave
extracts (10%) and their bio-yoghurts (contained 1% extract)
were found to be very effective in terms of protection from lead
acetate induced toxicity in the albino rats. The results in Fig 1
and 2 revealed that ALT and AST; liver enzymes were significant
improvement (P< 0.05) upon oral admiration of plant extracts and
their bio-yoghurts. Oral uptake of green tea or moringa extracts
and their fortified yoghurts were not only lowered ALT level
compared to exposed Pb-Ac group but also unexposed group
(control group). Further, plain yoghurt also showed preventive
effect as it is decreased the enzyme level (Fig 1).

In the case with AST both extracts and their bio-yoghurts
were concurred the same protective effect while there were no
significant different among the groups as the enzyme levels were
similar to unexposed control group (Fig 2). In agreement with the
present data, it is reported that the liver enzymes included ALT,
AST and ALP were significantly increased in lead treated rats in
comparison with non-treated group [47]. These enzymes were
significantly reduced in lead exposed rats accompanied with oral
fed GTE comparing with Pb-treated rats (Fig 2).

Antioxidant components play an indispensable role
to afford safeguard against oxidative stress maintain a balance
between the active oxygen species formation and the endogenous
antioxidant level.

Dietary polyphenols have a potent antioxidants play a
key role in the synthesis of intracellular glutathione, Glutathione
Peroxidase (Gpx) and attenuate mitochondrial oxidative stress
[48]. Green tea, Camellia sinensis is among the most common
sources of polyphenol-rich foods and beverages. Researches
on antioxidant content of green tea had captured remarkable
attention as it able to mitigate metabolic syndrome features
and to cut down the risks for cardiovascular diseases [49, 50].
Different phenolic compounds were identified in the present
study using GC-MS analysis included phenolic acids such as
caffeic acid, and flavonols such as myricetin (data not shown). In
study on adults suffered from the metabolic syndrome, feeding
with green tea resulted in increasing of glutathione and plasma
antioxidant capacity [51].

Dietary polyphenols have a potent antioxidants play a
key role in the synthesis of intracellular glutathione, Glutathione
Peroxidase (Gpx) and attenuate mitochondrial oxidative stress
[48]. Green tea, Camellia sinensis is among the most common
sources of polyphenol-rich foods and beverages. Researches
on antioxidant content of green tea had captured remarkable
attention as it able to mitigate metabolic syndrome features
and to cut down the risks for cardiovascular diseases [49, 50].
Different phenolic compounds were identified in the present
study using GC-MS analysis included phenolic acids such as
caffeic acid, and flavonols such as myricetin (data not shown). In
study on adults suffered from the metabolic syndrome, feeding
with green tea resulted in increasing of glutathione and plasma
antioxidant capacity [51].

Moringa oleifera Leaves (MOL) are considered as
oasis of micro nutrients include essential amino acids, vitamins,
minerals and β-carotene [53]. For these reasons many countries
are using it as an alternative source for nutritional supplements
and growth promoters [54].

The moringa leaves contain diverse classes of
phytochemicals beside of vitamins and carotenoids. These
compounds are mainly contributed to the antioxidant properties
as well as other biological activities [56]. Inside the body, the
generation of vitamin A from β-carotene content of MOL is
efficiently carried out and gave significant hepatoprotective
effects. Several studies have strongly suggested the therapeutic
effects of MOL phenolic compounds refer to its antioxidant
properties. The main target of antioxidant activity has been
related with the ability of phenolic compounds to scavenge the
generation of free radicals [57]. Specific phenolic compounds also
may play a role in the production of other antioxidant enzymes
i.e. glutathione-S-transferase. In some cases, a certain phenolic
classes have the ability to bind minerals which might be beneficial.
For instance copper and iron can be initiators in the production
of hydroxyl radical by the Fenton and Haber-Weiss reactions [58].
The GC-MS analysis revealed the presence of various phenolic
compounds in MOLE (data not shown).

Plain yoghurt exhibited a protective effect against lead
intoxication led to improve ALT and AST levels (Figs 1 and 2). Milk
is recognized as a main source of high quality proteins and also
bioactive peptides. A lot of scientific evidence is suggested that
milk proteins have potential anticarcinogenic, antihypertensive,
immune modulatory effects. Whey proteins showed to play a
crucial role against cancer (colon, breast, and prostate gland).
The anti-carcinogenic effects might be probably due to its ability
to enhance cellular levels of glutathione, as well as promoting
hormonal and cell-mediated immune responses [59]. In
agreement with the presented results, Abdel-Salam et al., [60]
found that whey proteins alone or in combination with Artemisia
and Capparis extracts had enhanced enzyme liver functions by
lowering ALT and AST levels in led exposed rats. McIntosh et al
[61] has been indicated that whey protein fractions (lactalbumins,
lactoglobulin, lactoferrin, lactoperoxidase and immunoglobulins)
own anti-carcinogenic activity. Milk protein active peptides
can be raise from inactive forms within the sequence of parent
protein during gastrointestinal digestion or food enzymatic and
fermentation processing. According to Kamau et al. [62], many
bioactive peptides can be released through enzymatic hydrolysis
of whole milk or precursor protein.

In the present study plain yogurt had a phenolic
content (data not shown) which reflected that the milk proteins
are the main source of these compounds. Yogurt itself contains
amino acid such as tyrosin that has side chain group the same as
phenolic group which give rise to the reading in total phenol [63].
It is suggested that during fermentation phenolic acids such as
ferulic and p-coumaric acid could be utilized by microorganisms
converted to other phenolic acids such as vanillic acid and
p-hydroxybenzoic acid before the break down of aromatic ring[6, 65].

Effect on lipid profile

In regard to the results of serum lipid profile of lead
intoxicated rat group, it is indicated that among the different
types of serum lipoproteins – total cholesterol (TC) and the low
density lipoprotein (LDL) were increased in opposite the high
density lipoprotein (HDL) was significantly lowered meanwhile,
triglyceride level (TG) kept unchanged (Fig 3-6).

As shown in Fig (3) oral fed of intoxicated Pb-Ac with
green tea or moringa leaves extracts (10%) and its formulated
bio-yoghurt was efficient in reducing the total cholesterol level
from 143.85 mg/dl in the Pb-Ac oral intoxicated group to become
132.98 mg/dl and 116.42 mg/dl in rats that fed on green tea
and moringa extracts respectively. Yoghurt showed curing effect
by lowering total cholesterol in compare with lead acetate fed
group (P < 0.05). Feeding with moringa yoghurt led to decrease
cholesterol to level untreated lead acetate group (control). Oral
administration of moringa was more effective to lower cholesterol
compared to green tea.

Effect on plasma LDL -cholesterol

In Fig (4) rats fed on Pb-Ac supplemented with the green
tea or moringa extracts exhibited a significant decrease (P < 0.05)
on the levels of LDL-cholesterol than rats fed Pb-Ac without the
addition of the tested extracts. The addition of moringa extract
showed to have a higher effect than green tea extract (P < 0.05).
Fed plain yoghurt in the presence of Pb-Ac decreased the LDL than
rats fed on Pb-Ac alone. Oral fed with bio-yogurts produced with
plant extracts affected LDL. The LDL level of moringa yoghurt rat
group was similar to control rat group (Fig 4).

Effect on plasma HDL- cholesterol

In the rat groups that fed on the Pb-Ac with green tea or
moringa extract or its bio-yoghurt, the plasma HDL Cholesterol
levels were significantly higher than the rats fed on Pb-Ac alone
(P< 0.05). The highest levels of HDL cholesterol were noticed
with extracts received groups while there was no significant
effect between green tea and moringa rat groups (Fig 5). Yoghurt
enhanced HDL Cholesterol level compared to Pb-Ac fed group (P<
0.05) while fortification of yoghurt with either extract increased
HDL-Cholesterol to level control group.

Effect on plasma triglycerides

Changes in the plasma triglycerides levels of rats fed
on different tested diets are given in Fig (6). Level of triglyceride
in the rats groups included control, oral fed Pb-Ac and Pb-Ac +
yoghurt showed no significant differences (P < 0.05). Green tea
or moringa extracts alone or in fortified bio-yoghurts reported
significant decrease (P< 0.05) in the plasma triglycerides levels
compared not only to Pb-Ac group but also with control group.

The increment of LDL values in rabbits exposed to Pb-
Ac showed to increase in the LDL-cholesterol biosynthesis by
hepatic cells as well to decrease in the molecules reuptake by
a receptor mediated endocytosis [66]. It is reported that lead
exposure also resulted in enhanced hepatic cholesterogenesis
and hypertriglyceridemia [40]. Hami et al., [67] found a positive
correlation between the serum lead level and the levels of serum
total cholesterol and LDL cholesterol. The Pb-Ac exposure elevated
oxidative stress resulted in defect in the receptor parallel with a
decrease in the reuptake of the cholesterol molecules remain a
high serum level of it [68-71]. The presence of HDL molecules
indicates that the cholesterol is transported from the peripheral
tissues to liver to be metabolized and excreted as bile acids [72].
The low intracellular cholesterol level is triggered hepatocyts
to reduce the HDL biosynthesis [66]. In the present study the
reduction of HDL in lead group might be attributed to a defect
in the intrahepatic cholesterol metabolisms a result to persisting
of serum LDL and VLDL caused by lead oxidative damage. In
corresponding with the present study, it is reported that oral
uptake of 2.5 mg/kg bwt Pb-Ac caused an increment in total
cholesterol, LDL cholesterol, total triacylglycerol and reduction in
HDL cholesterol [73].

A number of epidemiological studies have been
suggested that the consumption of green tea is well correlated
with a lower risk factors would cause coronary heart disease;
however the mechanisms of action for these findings have
remained unclear. Many studies have shown that green tea may
impact the cardiovascular function through mechanisms of action
related to LDL-cholesterol oxidation [74, 75]. Antioxidant activity
of green tea EC ((-)-epicatechin) and EGCG ((-)-epigallocatechin-
3-gallate) have able to reduce a risk for atherosclerosis and heart
disease by suppressing the oxidation of LDL cholesterol. In vitro
study demonstrated that the antioxidant activity of EGCG on
LDL oxidation was stronger than that of EC [76]. Trevisanato
and Kim [77] indicated that green tea polyphenols may reduce
atherogenesis by slowing the oxidative rate of LDL-cholesterol
and relative episodes i.e. foam cell formation, endothelial
cytotoxicity and induction of proinflammatory cytokines. It
is suggested that consumption of ground green tea inhibited
the susceptibilities of LDL cholesterol and plasma to oxidation
by CuSO4 [78]. Bioavailability studies indicate that green tea
polyphenols can accumulate in the body at concentrations
comparable to those applied in vitro by man researchers [79].
Other report demonstrated that catechins have able to reduce
cholesterol levels and cholesterol absorption. In dose-response
experiment, the action of fed 1% EGCG in hypercholesterolemic
rats showed a significant reduce of total cholesterol and LDL
cholesterol plasma levels when compared to the non-fed group
after 4 weeks [80]. The authors suggested that the EGCG green
tea affects lipid metabolism by interfering with the cholesterol
micellar solubilization in the digestive tract, and in turn decreases
the absorption of cholesterol.

More recently the protective role of green tea catechins
against obesity and associated disorders i.e hypercholesterolemia
and hyperglycemia was studied in rats [81]. The total cholesterol
and LDL-cholesterol were considerably reduced by 14.42%
in high cholesterol + high sucrose diet and 30.43% in high
cholesterol diet, respectively. In contradiction to lipid profile,
drinking trial with (-)-epigallocatechin-3-gallate (EGCG) reduced
the trait compared to catechins based functional drink. In human
trail, 15 human volunteers had subjected to the daily consumption
of 1200 ml of green tea for 30 days. The results showed that the
uptake of green tea promoted the decrease of total cholesterol
and LDL-cholesterol levels after 15 days [82].

The effect of co-production of medicinal herbs with
dairy products has attracted researchers to give a clue about the
interaction effects on the functions of different active compounds
and whether it would oppose their health roles. It is recently
reported that the addition of green tea extract to dairy matrix
(milk, yoghurt and light cheddar cheese) showed a significant
improve in polyphenol release and higher antioxidant capacity in
order of milk ≥ yoghurt > cheese. of the digest (P < 0.01), with milk
and stability in the intestinal phase and increased the antioxidant
activity by 29% (cheese) to 42% (milk) compared to the control.
These results support our findings of protective effects of green
tea yoghurt against hyperlipidemia effect of lead acetate. These
data suggest that continuous consumption of fortified green tea
dairy products helps to maintain the integrity and antioxidant
activity of polyphenols during digestion [83].

The widespread combination of diuretic along with
lipid and blood pressure lowering constituents make Moringa
oleifera highly useful in corner heart disorders. The consumption
of the crude moringa leaves extract (1 mg/g extract) with coadministrated
with high-fat diet reduced cholesterol level by in
serum (14.35%), liver (6.40%), and kidney (11.09%), compared
to the high-fat fed group [84]. It is suggested that a significant
cholesterol reducing effect of moringa leaves extract might be
attributed to the presence of a bioactive phytoconstituent, i.e.
β-sitosterol [84]. Saluja et al. [85] reported that both b-sitosterol
isolated from the stem of a variety of Moringa oleifera Lam and
b-sitosterol found a plant sterol had structure similar to that of
cholesterol, except for the substitution of an ethyl group at C24 of
its side chain.

Other plant parts of moringa have a potential
hypocholesterolemia effect. Moringa fruit has been able to
reduce the serum cholesterol, LDL-cholesterol, triglycerides,
phospholipids, and atherogenic index lipid in addition to
lower the lipid profile of liver, heart and aorta with a high fecal
cholesterol excretion in rabbits fed with high cholesterol diet
[86]. Rat received fatty diet with moringa leaves extract ranged
from 100 – 300mg/kg/day, the cholesterol values decreased
significantly in range from 4-8% when compared with rats in
normal and untreated groups, p ≤0.05 [87]. The presented data
are in agreement with the earlier report by Raida et al. [88]. They
found that the moringa leaf extract reduced serum cholesterol,
triglycerides, VLDL and LDL in rabbit fed with high fat diet.
Similar results were reported [89] in hypercholesteremic albino
wistar rats where methanolic morniga leaves extract were found
to reduce all the lipid parameters (cholesterol, VLDL, LDL TG
and atherogenic index) while the HDL increased as compared
to the corresponding high-fat group (control). Moreover, in
hyperlipidemia rats oral administration of moringa leaves
extracts (100-200 mg/kg bwt) showed significant reduction
levels (p< 0.001) of body weight, total cholesterol, triglycerides,
low density lipoprotein and similar increase in high density
lipoprotein level. Atherogenic index was significantly reduced in
the moringa treated groups at tested dose levels [90]. In diabetes
II and obese subjects (9 men and 6 women), it was observed
that administration of moringa power with food the percentage
decrease in serum LDL levels was 30.94 % (45.66- 31.53 mg per
100 ml of serum) [91].

It is conclude that the daily intake of green tea or
moringa leave extracts succeeded to protect animals against lead
intoxication. Moreover, addition of plant extracts with fermented
yoghurt has improved significantly the anti-oxidative effects of
the produced bio-yoghurts in compared to plain yoghurt. There
are a very good possibility that medicinal herb yogurt would be
a very effective part of daily diet to give a sustainable protection
against oxidative stress.